Mixed purple cabbage

Mixed purple cabbage

Introduction:

"Purple cabbage is rich in nutrients, especially rich in vitamin C, vitamin E and vitamin B, and rich in anthocyanins and cellulose. Those who often eat cabbage vegetables can easily meet the body's demand for cellulose. These vegetables contain a lot of cellulose, which can enhance gastrointestinal function, promote intestinal peristalsis, and reduce cholesterol levels. In addition, often eating cabbage vegetables can also prevent allergies, so people with skin allergies had better regard cabbage as a reserved dish. Purple cabbage can be eaten raw or fried. But in order to maintain nutrition, raw food is better. "

Production steps:

Step 1: a quarter of purple cabbage

Step 2: cut the purple cabbage into shreds, soak it in light salt water for about 10 minutes, clean it with water, drain it, put it into a bowl, add appropriate amount of white vinegar, mix it well and put it in the refrigerator for more than 5 hours (it's better to put it in the night before, and eat it at any time in the morning, middle and evening of the next day)

Step 3: pour out the water, add the right amount of salt, sugar, sesame oil and coriander, mix well, then put them on a plate, and then spread into the white sesame

Materials required:

Purple cabbage: a quarter

White vinegar: right amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

White Sesame: right amount

Coriander: moderate

Note: 1, the raw purple cabbage is not only very strong, but also very hard, the taste is not very good. Pickled purple cabbage with white vinegar can remove the raw taste, soften the cabbage, make the color more beautiful, and greatly improve the taste. 2, white vinegar pickled cabbage can be more, but eat when you should eat how much to mix, next meal when you want to mix, cold dishes had better not eat the rest

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: light